Yam Curry
By: Anonymous
Published: Sunday, February 14, 2010 - 10:46am

Ingredients




1 pound Tender yams
1 To 2 Tbsp salt
3 cups Vegetable oil for deep
Frying
2 In fresh ginger root
1 Garlic clove
2 To 3 Tbsp vegetable oil
1 teaspoon Cumin seeds
2 Green cardamoms
1 Bay leaf
4 Peppercorns
1 Inch stick cinnamon
1 teaspoon Turmeric
teaspoon Chili powder (or use cayenne Pepper)
1 teaspoon Ground coriander
teaspoon Garam masala (optional)
To taste salt
4 ounces Fresh tomatoes (or use 8 oz Canned tomatoes
4 tablespoons Yogurt
cup water
1 tablespoon Chopped coriander leaves
(cilantro)

Preparation

1 The yams in this dish are cooked in a sauce very much like that traditionally used for meat. Serve with chapatis and rice. The recipe is I recommend highly. 2 Peel the yams, cut them into 1 inch cubes, place in a colander and sprinkle liberally with salt. Let stand 10-15 minutes, then dry on paper towels. 3 Meanwhile, finely chop the onion, ginger, and garlic, and roughly chop the tomatoes. Heat the il over a moderate flame, add the cumin seed, and cook until they begin to splutter. Add the chopped onion, ginger, and garlic. Cook until the onion is a rich golden color. Add all the spices and season with salt to taste. Cook a few seconds more, and then add the tomatoes. Let this cook while you continue as below. 4 Heat the oil for deep frying to 350 deg. F and cook the yam cubes, a few at a time, until golden brown. Drain on absorbent kitchen paper. Set aside. 5 Add the yogurt to the tomato mixture, and continue to cook until the oil begins to separate out. Add the water and bring to a boil. Let boil a few minutes, then add the yam cubes, reduce heat, and simmer, covered, for about 25 minutes. 6 Serve hot, garnished with the chopped coriander. 7 Difficulty: easy to moderate. Time: 1 hour preparation, 30 minutes cooking. Precision: measure the ingredients.